Creamy Thai Sweet Potato Curry is a quick, simple dish, perfect for weeknight dinners.
Plus you can get your spinach in. But unlike Popeye, you’ll use fresh spinach, not from a can.
1 tablespoon oil
2 shallots, thinly sliced
2 sweet potatoes, peeled and cubed
3–4 cups fresh baby spinach
2–3 tablespoons curry paste
1 14–ounce can regular coconut milk
1/2 to 1 cup broth or water
1/2 cup chopped peanuts and cilantro
fish sauce (or vegan fish sauce) to taste
rice for serving
1. Heat the oil over medium high heat. Add the shallots and stir fry until soft
and fragrant. Add the sweet potatoes and stir to coat with oil. Add the
curry paste and stir until well-combined.
2. Add the coconut milk and broth and let it simmer over low heat for 10-15
minutes until thickened. Stir in the spinach until wilted.
3. Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a
quick splash of fish sauce to the curry to make the whole thing just sing
harmony in your mouth. Yummy.
4. Serve over rice, topped with remaining peanuts/cilantro.
Dave Lattomus is a classically trained Chef with over 20 years of experience. Dave served as the executive sous chef for the Hotel duPont for over 10 years (a lifetime in the restaurant world!) before transitioning to focus more on teaching and catering.